Thursday, April 9, 2009

Leek Mousse

This cold cream can be made with plenty of other vegetables, like asparagus, carrots, spinach, cauliflower... I found the recipe in a book from my mother, I think it's called ¡Dame la receta! or something like that. It was wrote by a woman with whom she plays bridge, Mª Dolores Grande. It's a compilation dishes they eat at her home, some of them very inviting.

Leek Mousse

10 servings

  • 6 big leeks, with green side
  • 1 cup cream
  • 4 eggs
  • 2 bread slices dipped in milk
  • 1/2 teaspoon salt
  • butter and breadcrumbs for the pan
  • Lettuce and tomatos to decorate
  1. Clean throroughly, cut each one in four pieces and cook them in some salty water for 5 minutes in the pressure cooker. Drain them well.
  2. In the mixer, make a cream with eggs, bread, cream and leeks. Con la batidora, haz una crema con los huevos, el pan, la nata y los puerros. Strain it.
  3. Grease a rectangular pan and spread it with breadcrumbs. Pour the stained cream in it.
  4. Turn oven on at 200ºC. Cook the mousse in a water bath for 45 min. or until an inserted toothpick comes out clean.
  5. When is cool, take it out on a seving plate covered with lettuce leaves and surrounded by tomatoes wedges.
  6. Serve at room temperature. I accompanied it with a hot blue cheese sauce.